Recent content by mikegeorge

Gadzooks Have you seen these? www dot frenchcopperstudio.com/kitchenaid dot html

Rosle Tongs Look at Rosle.

Here is the real story From Chef Gaku Homma of Domo Restaurant in Denver. domorestaurant dot com/qanda.html Q. Am I supposed to rub my chopsticks together before my meal? A. Some think that rubbing your chopsticks together before a meal is a Japanese custom meant to remove splinters. In...

What is the best shaped pan for cooking all day "Sunday Gravy" type spaghetti sauce. Here are two that I am considering. 9.5" diameter x 7.25" high 11" diameter x 6.5" high

Jennyema, Here is a link to sauces and the best info about barbecue on the net. (notice the spelling of BBQ, there are many ways to spell it also) Finishing Sauces Barbecue

Here is a great recipe from Junior's Juke Joint (see link below): MISSISSIPPI DELTA CORNBREAD Cornbread IngredientsLined up across the top of my stove, check out all you need to make perfect cornbread. * Milk * Oil * Corn Meal Mix * An Egg * A Cast Iron Skillet I use...

Recipe from “Cajun-Creole Cooking” HP Books, page 142 Muffuletta Sandwich Makes 1 to 4 servings. A visit to New Orleans without eating a Muffuletta would be like a trip to Ireland without kissing the Blarney Stone. A Muffuletta, one of life's great pleasures, is a 10-inch round sandwich...

I turn off the middle and front burners, put the ribs in back and prop the lid open with a tin can. I also roll my ribs rather than laying flat. Cook for about 4 hours. Very juicy, very tender.

Here is THE Great Meatloaf, Everyone who has had it said it was the best ever. I myself can not stand meatloaf. Cajun Meat Loaf (Recipe from “Chef Paul Prudhomme's Louisiana Kitchen”© page 112,113.) Makes 6 servings This is best using both ground pork and ground beef, as the pork gives more...

I would try a little oil on it before I use it.

Meatloaf Here is another recipe. I am not a fan of meatloaf, but I found this recipe and have passed it on to many people. Everyone says it is the best they ever had. If you woulkd like the sauce recipe, I can post it also. Recipe from “Chef Paul Prudhomme's Louisiana Kitchen”© page 112,113...

wep896, and everyone Thanks for the info. I contacted the factory to find the thickness. It is availble in either .064" (1.6 mm) or .125" (3.2 mm) your choice. On pots larger than 6 quarts / 13" diameter iit is standard .125". Mike

Is any one familiar with Hammersmith Cookware http://www.hammersmithcookware.com/. Their prices seem very reasonable. They are the last USA made copper cookware. I would appreciate any comments. I decided I could put up with tinned rather than stainless steel interior.

I also make egg white omelets. I make them whenever I make Hollondaise sauce. I just can not waste food, so I find something to make with the whites.

Cats, They are called "dual fuel" ranges. You will find many on the net.